Kerala Fish Curry

Kerala regionally also Keralam, is a state located in the south-west region of India on the Malabar coast. This state in India is known for its spices and seafood. The fish curry here is made in a slightly different way from what we are familiar with. This dish is also called meen fish curry.


Star of the dish, the fish! I’ve got some nice and fresh snapper from Sheng Siong here, all neatly sliced up.


Marinated with salt, pepper, lime juice and tumeric. Keep it in the fridge for an hour or so.


And here are the ingredients all nicely chopped up. We have sliced ginger, green chilli, 2 big and non-spicy, one small and spicy, curry leaves, garlic, tomatoes. I know I’m supposed to cut them up, but they look so cute that I have to take a picture before I do that.

You’d need to fry the ingredients until they are really fragrant, then just add coconut milk and more tumeric and salt. Once the coconut broth has started boiling, add in the fish and cook for just 10 minutes. This dish is ready. My kids love it. I’m sure your will. Don’t wait for our population to hit 6.9 million and the food centres are crowded beyond belief before you start your kitchen stove.


© Chan Joon Yee

Vegetarian Stew

This is a very flavourful vegetarian dish that requires absolutely no skill to prepare. The first ingredients to go in are your dried shitake mushrooms and bean curd sticks. Pressed tofu sheets are not easy to cook well. The only good way to cook it is to boil or stew it it.

Seasoning is simple – just oyster sauce and sesame oil. A sourish flavour is obtained from Orange Daylily or jin zhen in Chinese. Some canned button mushrooms can also be added. You can make use of the liquid in the can to enhance the flavour of your stock.

Finally, add cellophane noodles (made from green bean starch), turn off the heat and let the juices soften them.

Goes beautifully with rice. Don’t join the crazy queues at the food courts and zer cha stalls. Try this at home.

© Chan Joon Yee

Fried Limpets With Asparagus

Here’s a can of “limpets” – poor man’s abalone, a gift from Chinese New Year I was yet to open. Seeing some asparagus in the fridge, I decided to make this dish. The video is self-explanatory. Try the dish yourself.

When Singapore’s population hits 6.9 million, all food centres are going to be crowded, lousy and expensive.